1355 
RURAL NEW-YORKER 
bread crumbs, butter iu siuall bits, pep¬ 
per and salt between each la 3 -er until the 
dish is full, putting bread crumbs last, 
add milk or cream until full. Bake 110 
minutes. Helen a. lynan. 
Conventional Design in Filet 
Chain .34. (Ch. 2, miss 2, 1 d. c. into 
next will be called one space, for brevity. 
Every .3 d. c. will be called one block.) 
First Row—1 d. c. into 7th st. of ch., 
1 space, 3 blocks, 1 space, 3 blocks, 1 
space, 6 ch. Turn. 
Second Row—1 d. c. into last d. c. of 
preceding row, 1 block, 2 spaces, 3 blocks, 
2 space-s 1 block, 1 space. 5 ch. Turn. 
Third Row—1 d. c. into d, c. of pre¬ 
ceding row, 1 block, 7 spaces, 1 block, 1 
space. Turn, 
Fourth Row—.5 si. stitches over last 
.space, 1 s. c. into last d. c. of block, 5 ch., 
1 d. c. into first d. e. of block, 1 block, 5 
spaces, 1 block, 2 spaces, o ch. Turn. 
Fifth Row—1 cl. c. into d. c. of pre¬ 
ceding row', 2 spaces, 1 block, 3 spaces, 1 
block, 1 space, ti ch. Turn. 
Sixth Row—1 d. c. into la.st d. c. of 
preceding row% 1 block, 5 spaces, 1 block, 
2 spaces, ch. Turn. 
Seventh Row—1 d. c. into cl. c. of pre¬ 
ceding row, 1 block, 7 spaces, 1 block, 0 
In about an hour the starch will come 
out of the corn, thickening the lye. The 
corn must be well stirred from the bottom, 
to avoid burning, and the kettle kept back 
on the stove, so the corn will simmer 
without boiling hard. After the first hour 
corn must be dipped out and tested in cold 
water, to see if the hulls slip. If left iu 
the potash too long it becomes dark and 
sodden; if too short, it cannot be cooked 
tender. About 1^4 to two hours is the 
usual time. The corn is then washed in 
clear watei*. When made in large quan¬ 
tities a clean, new_ broom, with about six 
inches of the straw cut off, is used to rub 
off the hulls; a stiff whisk would afiswer 
the same purpose with small quantities. 
A quantity of water will be used during 
this scrubbing, the hulls being poured off 
with the water. Put the corn on to boil 
iu clear water; when it reaches the boil¬ 
ing i)olnt draw it back, so that it may 
simmer It should not be stirred, as this 
makes it mushy. It requires long, slow 
simmering; when sufficiently cooked it 
may be salted to taste, and di'ained in 
a colander. When served it is either 
eaten with milk, or warmed up with but¬ 
ter in a frying pan, and served like a 
vegetable. In the Summer hulled corn 
would ferment very quickly, so its manu¬ 
facture takes place only after hard freez¬ 
ing has started iu the Fall. 
Hulled corn may also be prepared as 
follows: Wash two quarts of shelled corn 
to remove loose bits; then place in a large 
iron kettle with two heaping tablespoons 
of saleratus, cover with cold water, let 
come to a boil slowly and cook about an 
hour. Remove the kettle from fire, drain 
off the water, then pour the corn, from 
which the hulls will already be loosened, 
into a large pan of water. Rub the corn 
between the hands to loosen the hulls; 
Conventional Design in Filet Crochet 
ch.. 1 si. .st. into ba.se of last d. c. Turn. 
Eighth Row—4 si. stitches over ch., 1 
s. c. into 4th st. of ch., 5 ch., 1 d. c. into 
last d. c. of preceding row, 1 block, 2 
.si)aces. 3 blocks, 2 spaces, 1 block, 1 
.space, 5 ch. Turn. 
Ninth Row—1 d. c. into d. c. of pre¬ 
ceding row, 1 space, 3 blocks, 1 space, 3 
blocks, 1 space. Turn. 
Tenth Row—4 si. stitches over ch., 1 
s. c. into last d. c. of block. 5 ch., 1 d. c. 
into first d. c. of block, 1 block, 3 spaces, 
1 block, 3 spaces, 5 ch. Turn. 
Eleventh Row—1 d. c. into d. c. of pre¬ 
ceding row, 2 spaces, 1 block, 3 spaces, 1 
block, 1 space, <3 ch. Turn. 
Twelfth Row—-1 d. c. into d. C. of pre¬ 
ceding row. 3 blocks, 1 si)ace, .3 blocks, 2 
si)aces, 5 ch. Turn. 
Thirteenth Row'—1 d. c. into d. c. of 
preceding row, 1 block, 2 spaces, 3 blocks, 
2 spaces, 1 block, 6 ch., 1st st. into base 
of la.st d. c. Turn. 
Fourteenth Row'—4 si. stitches over 
ch., 1 s. c. intO' 4th st. of ch., ,5 ch., 1 d. c. 
into last d. c., 1 block, 7 spaces. 1 block, 
1 .space, 5 ch. Turn. 
Fifteenth Row'—1 d. c. into d. c. of pre¬ 
ceding row, 1 space, 1 block, 5 spaces, 1 
block, 1 space. Turn. 
Sixteenth Row—4 si. stitches over ch., 
1 s. c. into d. c. of preceding row'. .5 ch., 
1 d. c. into first st. of last block, 1 block, 
3 spaces, 1 block, .3 spaces, .'1 ch. Turn. 
Seventeenth Row'—1 d. e. into d. c. of 
preceding row, 1 space, 1 block, 5 spaces. 
1 block. 3 ch., 1 si. stitch into ba.se of last 
d. c. Turn. 
Eighteenth Row— i si. stitches over ch., 
1 s. c. into fourth stitch of ch., 5 ch.. 1 
d. c. into same stitch, 1 block, 7 spaces, 1 
block, 1 space, .5 ch. Turn. 
Nineteenth Row’—1 d. c. into d. c. of 
preceding row’, 1 block, 2 spaces, .3 blocks, 
2 spaces, 1 block, 1 space. Turn. 
Tw’entieth Row—2 si. stitches over last 
space, 1 s. e. into last d. c. of block, 5 ch.. 
1 d. e. into fir.st d. c. of block. .3 blocks, 1 
space, 3 blocks, 2 .spaces. 6 ch. Turn. 
Twenty-first Row—1 d. c. into d. o. of 
preceding row, 2 spaces. 1 block, 3 spaces, 
1 block, 1 space, .5 ch. Turn. 
Twenty-.second Row’—1 d. c. into d. c. 
of preceding row. 1 block, ,3 spaces, 1 
block, 3 spaces. Turn. 
Repeat from first row for the length 
desired Elizabeth mc sparran. 
Hulled Corn 
after taking off all those partly loosened 
put it on again in w'arm water, let boil 
about half an hour, then try to remove 
the rest of the hulls by rubbing as before. 
After all hulls are removed, w'ash the corn 
in at least half a dozen clear w’aters, then 
put on once more in w'arni w’ater, and 
when it boils drain and add fresh w’ater. 
T^et the corn cook in this last w'ater until 
tender, salting to taste. If the hulls do 
not come off readily let the corn boil an 
hour longer, adding a teaspoon more 
saleratus. 
A Homemade Vacuum Lunch Bucket 
As I wanted to provide our children 
with a warm lunch at school I tried a 
kind of vacuum bucket 1 made without 
a cent of cost. It has done the work 
finely. Here are some dishes I gave 
them, that kept hot for several hours: 
Cream of celery soup, mash of snaps and 
creamed potatoes, hot milk chocolate, gar¬ 
den beets mashed with Irish potatoes, 
brown beau soup, mustard and potatoes. 
I took a gallon bucket (mine w’as a 
six-pound Crisco bucket) and filled the 
bottom up to one inch with new’spapers, 
cut to pieces and pressed in as much as 
possible. Then I placed on the middle of 
this paper bottom a quart can (a 1 im¬ 
pound Crisco can) and filled the sides 
around it w’ith newspapers, too. I filled 
my quart bucket with boiling w'ater, 
pressed the lid on it, put over it an inch 
thick layer of paper and then the lid of 
the gallon bucket. After 12 hours the 
water w'as still lukewarm, but the paper 
around my little can had taken the shape 
of the can, and with some care I can take 
it out and put it in without renewing the 
filling. Before filling the can I rinse it 
out w'ith boiling w'ater, to get the can hot. 
I put the food boiling hot in it, and close 
up everything as quickly as possible. My 
children leave at eight, but they say 
everything was still piping hot at noon. 
Will The R N.-Y. tell us how’ to make 
old-fashioned New England hulled corn? 
J. B. 
New England taste demands a w'ell- 
ripened white flint corn for hulling, other 
sections prefer yellow, but it is always 
flint corn. Babbitt’s potash is used to 
remove the hulls, the proportion being 
one full pound to a bushel of corn. O.f 
course, when preparing corn for home use, 
the same proportion would be observed in 
smaller quantities. An iron kettle half 
filled with water is put on the stove, the 
potash added when the water warms, and 
the corn put in when it comes to a boil. 
MRS. W. J. SCHEPP-COR.NELISSEN. 
Turnpike Yeast 
You a.sk for a recipe for turnpike yeast 
cakes. Here is mine: Take one quart 
hops, boil iu three quarts water for about 
one-half hour, drain, and scald with this 
water as much cornmeal as this will take 
up. Let this cool. Mix in a light sponge 
made with wheat flour. Let rise over 
night; in the morning roll out. adding 
more meal if necessary. Cut in small 
cakes and dry thoroughly on boards in 
shade; turn each day. mbs. v. h. 
“Eyes Tired?” 
“Not With This Lamp” 
To make writing more comfortable or reading more pleasant, use a Rayo 
Lamp. Its soft mellow light is easy on your eyes. 
RAYO LAMPS give a steady, bright light without flicker or flare. Easy to 
light—no need to remove either chimney or shade. Attractive in design 
. and finish. Easy to keep clean. 
Use So-CO-ny Kerosene in Rayo Lamps. It is pure, carefully refined the 
oil for light And ask for Rayo Lamps by name. 
STANDARD OIL COMPANY of 
PRINOPAL OFFICES 
NEW YORK 
BUFFALO 
ALBANY 
BOSTON 
NEW YORK 
wmi 
“Angles Are Far Best” 
O UT and away the best for safety, economy, ease of 
operation and for abundance of mellow, shadow¬ 
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One <iuart of oil^lasts 16 Co 20 hoursp and aivea moat offlclont 
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complications. Many styles in handsome brass, copper or nickel finish— 
1 to 4 barners. Your dealer can get them from his jobber* Learo all 
the benefits and savings; send for Catalogue No. 14 
The Angle Manufacturing Company, 244-246 W. 23ni St. New Vorli City 
ANGLE LAMPS 
30 Days’ Test 
LET US TAN 
YOUR HIUE. 
Horse orCow hide.Calf or other skins 
with hair or fur on. and make them 
into coats (for men and women), robes, 
rups or g^loves when so ordered. Your 
fur good, will coat you I... thaa to buy 
them and be worth more. 
Our lllu.lral.d catalog grlves a lot of 
information. It tells how to take off 
and care for hides; how and when we 
pay the freight both ways; about our 
•afo dyoing proco.a on cow and horse 
hide, calf and other skins; about the 
fur groods and K:ame trophies we sell, 
taxidermy, etc. 
Then wo have recently srot out an¬ 
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devoted to fashion plates of muffs, 
neckwear and other fine fur trarments, 
With prices ; also fur garment, romod- 
eled and repaired. 
You con have either book by 
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both hooks if you need both, yvuuress 
The Crosby Frisian Fur Company, 
571 Lyell Avc.. Rochester, N. Y. 
RETAILERS’ 35c QUALITY 
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S POUNDS FOR 
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You Can Earn Mone 
J' rifle, skates, sweater, tool kit, etc., tj 
... _ mgr subscriptions for America’s are 
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I Address; Green’s American Fruit Growt 
304 Plymouth Court Chlcaao, I 
Canadian Farmers 
Profit From Wheat 
The war’s devastation of European 
crops has caused an unusual demand 
for grain from the American Conti¬ 
nent. The people of the world must be 
fed and wheat at over $2 per bu. offers 
great profits to the farmer. Canada’s in¬ 
vitation is therefore especially attractive. 
She wants settlers to make money and 
happy, prosperous homes for themselves 
byhelping.her raiscimmensc wheat crops. 
You Can get a Homestead of 160 acres FREE 
snd other lands at remarkably low prices. During many 
years Canadian wheat fields have averaged 20 bushels to 
the acre—many yields as high as 45 bushels to acre. 
Wonderful crops also of Oab, Barley and Flax. 
Mixed Fanning as profitable an industry as grain rais¬ 
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food required for beef or dairy purposes. Good schools, 
churches, markets convenient, climate excellent. 
There is now an extra demand for farm laborers to 
replace the many young men who have volunteered for service 
in war. ’The government is urging fanners to put extra acreage 
Into grain. Write for literature and particulars aa to reduced 
railway rates to Supt. of Immigration, Ottawa, Canada, or 
O. G. RUTLEDGE 
341 E. Gcscsee St., Syracase, N. Y. Canadian Gov't Agt. 
pi 
